Description
A comforting creamy chicken noodle casserole that combines egg noodles, shredded chicken, and vegetables in a delicious cream of chicken sauce.
Ingredients
Scale
- 12 oz egg noodles
- 3 cups cooked shredded chicken
- 1 ½ cups frozen peas and carrots
- 1 can (10 oz) cream of chicken soup
- ¾ cup milk
- 2 tablespoons butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Whisk until smooth and let simmer 3–5 minutes.
- Stir in the cooked shredded chicken, frozen peas, and carrots. Cook for 5 minutes until heated through and veggies are tender.
- Add cooked noodles to the skillet. Toss gently to coat all the noodles in the creamy mixture.
- Sprinkle in chopped parsley. Adjust seasoning to taste.
- Serve warm with additional parsley or shredded cheese if desired.
Notes
- This dish can be topped with shredded cheese before baking for an extra cheesy casserole.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg